Potato salad with horseradish-mustard dressing

Australian Gourmet Traveller recipe for potato salad with horseradish-mustard dressing.

Jan 24, 2013 3:28am

By Alice Storey & Emma Knowles

15 mins preparation

15 mins cooking plus chilling

Serves 8

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Potato salad with horseradish-mustard dressing

The potato salad can be made a day ahead.

Ingredients

800 gm kipfler potatoes, thickly sliced

1 Spanish onion, coarsely grated

1 garlic clove, finely chopped

Juice and finely grated rind of 1 lemon

60 ml extra virgin olive oil (¼ cup)

1½ tbsp pouring cream

1 tbsp red wine vinegar

2 tsp wholegrain mustard

1 tsp horseradish cream

Method

Main

1

Place potato in a large saucepan, cover generously with cold salted water, bring to the boil over high heat and cook until tender when pierced with a skewer (15-20 minutes), then drain and transfer to a container.

2

Meanwhile, combine onion, garlic, lemon juice and rind in a bowl and stand until onion changes colour (5 minutes). Add remaining ingredients, season to taste, stir to combine, and toss through warm potato. Set aside to cool, then refrigerate until required.